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    You are in: Home / Recipes / Shrimp and Mango Summer Rolls Recipe
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    Shrimp and Mango Summer Rolls

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Nancy's Pantry's Note:

    Sounds light and refreshing! Another WW recipe - 3 points per 2 summer rolls and 2 tbsp. dipping sauce).

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    Units: US | Metric


    1. 1
      To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger and Sriracha in a serving bowl.
    2. 2
      Soak the rice-paper rounds, one at a time, in a large bowl of hot water just until softened, 10-30 seconds. Place the rice paper rounds, as they are softened, on a double layer of paper towels to drain.
    3. 3
      Lay the softened wrappers out on a work surface. Arrange 5 shrimp along the center of each wrapper leaving a border at the top and bottom; layer evenly with the coleslaw mix, mango, cilantro, and mint. Fold in the sides of the wrappers and roll up tightly to enclose the filling. Cut each roll in half on a diagonal and serve with the dipping sauce.

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    Nutritional Facts for Shrimp and Mango Summer Rolls

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 127.2
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.2 g
    Cholesterol 71.8 mg
    Sodium 1167.3 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 2.9 g
    Sugars 15.2 g
    Protein 9.8 g

    The following items or measurements are not included:

    sriracha sauce

    rice paper

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